SCOTCH EGGS

Beer Mustard is often served with these eggs.

1 lbs. sausage meat (half beef and half pork)
1 c. chopped parsley
1/2 tsp. rubbed sage
1/2 tsp. ground thyme
8 hard cooked eggs, peeled
3/4 c. flour
1/2 tsp. salt
Freshly ground pepper to taste
2 eggs, beaten lightly
1 c. fine dry bread crumbs
Deep fat or oil for frying
Bread
Mustard Mayonnaise Sauce

Directions:
Mix sausage with parsley, sage and thyme.
Shape into 8 flat patties and wrap
around eggs, covering egg completely.
Dredge in flour which has been
mixed with salt and pepper.
Then roll in egg and cover with crumbs.
Heat fat or oil to 375 degrees
and fry eggs for about 5 minutes, until
sausage is cooked and eggs nicely browned.
Serve hot or cold on two slices
of bread with Mustard Mayonnaise.